Grilled Flank Steak
Grill 2 flank steaks instead of 1 and you’ll have an extra steak for at least 2 more meals. Flank steak is ideal for a variety of dishes.
Storage tip: Let the second steak cool to room temperature, wrap tightly in aluminum foil or plastic wrap and refrigerate for up to 2 days. For the most succulent and tender results, do not slice the refrigerated steak until ready to serve and then, using a chef’s or other large, sharp knife, thinly slice across the grain at a sharp angle.
- 1 cup full-bodied red wine
- 1/3 cup soy sauce
- 1/4 cup canola oil
- 4 garlic cloves, coarsely chopped
- 1/2 tsp. freshly ground pepper
- 2 flank steaks, each about 1 1/2 lb.
Marinate the steaks
In a shallow, nonreactive baking dish, whisk together the wine, soy sauce, oil, garlic and pepper. Add the flank steaks and turn to coat evenly. Cover and let stand for 1 hour, or refrigerate, turning occasionally, for up to 8 hours.
Grill the steaks
Prepare a hot fire in a grill. Lightly oil the grill rack.
Place the steaks on the grill rack and cover the grill. Cook, turning once, for 8 to 10 minutes total for medium-rare. The steaks should feel slightly firmer than raw meat when pressed in the thickest part.
Transfer the steaks to a cutting board and let stand for 3 to 5 minutes. Thinly slice 1 steak across the grain and serve immediately. Reserve the second steak for another meal (see note above). Makes 2 flank steaks total; serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).